Pot au feu of sole and mussels with spring vegetables, in garden-pea mousse

Ingredients (serves four):
600g sole
500g fresh mussels
¼ fennel
2 sticks of celery
1 carrot
2 shallots
150ml dry white wine
1 bayleaf
10 peppercorns
3 juniper berries
50 ml Noilly Prat
300 ml cream
200g frozen young peas
Butter
Salt, sugar, freshly ground pepper

For the vegetables:
6 sticks of white asparagus
6 sticks of green asparagus
4 small carrots
1 yellow courgette
1 green courgette
4 cherry tomatoes
1 large sweet potato
Olive oil
Salt, freshly ground pepper, nutmeg
Butter

Instructions:
Skin and filet the sole. Make a 4cm long cut on the thicker side of each filet, and thread the thinner end through the cut to form a bow. Place in the refrigerator. Remove the head from the fish, wash the bones and chop. Wash the fennel, shallots, celery and carrots and chop into small pieces. Melt the butter in a large pan and add half the vegetables. Allow them sweat gently before adding a dash of white wine and Noilly Prat. Add the fish bones, season, and fill the pan with water. Bring the fish stock to the boil, and let it simmer for 25 minutes before straining it through a tea towel.

Scrub the mussels with a brush. Now allow the rest of the vegetables to sweat gently in a pan with some butter. Add the mussels and some of the fish stock. Cover the pan and simmer for three minutes. Strain the stock once again, remove the mussels from the shells, and add them to the stock.

Reduce the rest of the fish stock to about 100ml at a low heat. Add the cream and bring to the boil. Add the peas and puree the mixture in a blender. Strain the sauce and season with salt, sugar and pepper.

Peel the asparagus and chop diagonally about 6cm under the tip, then cut in half lengthwise. Chop up the left-overs of the asparagus. Peel the carrot. Scoop out 12 similar-sized balls from the courgettes. Cut a cross into the top of the cherry tomatoes and pour boiling water over the top. Plunge into cold water and slip off the skins. Peel the sweet potato and dice into 1cm cubes.

Fry the potato cubes in hot olive oil in a non-stick pan. Add the butter, asparagus and carrots, and allow to sweat gently for three minutes on a medium heat. Add the chopped asparagus and courgette balls and cook for three more minutes. Add the cherry tomatoes and warm through.

Meanwhile melt some butter in a pan and add the seasoned sole fillets and a bit of the stock, and poach the fish. Finally, warm the mussels in the stock and serve.